One-Pot Chicken and Vegetable Pasta
A hearty one-pot meal combining tender chicken, colorful vegetables, and al dente pasta in a light tomato-based sauce. This italian-inspired one pot ready in about 45 minutes pairs whole chicken breasts, spaghetti, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) whole chicken breasts
- 12 oz spaghetti
- 1 (medium), diced bell peppers
- 1 (medium), diced zucchini
- 3 cloves, minced garlic
- 2 tbsp olive oil
- 1 cup tomato sauce
- 1 tsp salt
- 1/4 cup, chopped fresh basil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 chicken breasts (cut into 1-inch cubes) and cook for 5-7 minutes until golden brown and nearly cooked through, then set aside.
- Step 3: Add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Add 1 diced bell pepper and 1 diced zucchini, stirring frequently for 5 minutes until tender-crisp.
- Step 4: Return the chicken to the skillet, stir in 1 cup tomato sauce, and cook for 3-4 minutes until the sauce thickens slightly. Add 1/4 cup fresh basil and 1 tsp salt, then mix in the cooked pasta and 1/2 cup reserved pasta water until fully coated and glossy.
Frequently asked questions
How long does One-Pot Chicken and Vegetable Pasta take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Chicken and Vegetable Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken breasts from drying out.
Can I substitute ingredients in One-Pot Chicken and Vegetable Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Chicken and Vegetable Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Chicken and Vegetable Pasta?
Italian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
